Our Vanilla Dark Balsamic Vinegar adds a luxurious twist to these classic snickerdoodles, giving them a rich, aromatic sweetness that pairs beautifully with the cinnamon sugar coating. Each cookie is soft, chewy, and bursting with warm vanilla flavor, while the balsamic adds a depth of complexity that lingers long after the last bite. These cookies are like a warm hug from your favorite sweater—familiar, comforting, but with just a hint of sophistication that makes them feel special. Perfect for pairing with a cup of coffee or as a treat all on their own.

I N G R E D I E N T S :

• 2 ¾ cups gluten-free or regular all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup Rocky Mountain Olive Oil Vanilla Dark Balsamic Vinegar
• 1 cup Rocky Mountain Olive Oil Butter Infused Olive Oil
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tsp ground cinnamon

I N S T R U C T I O N S :

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the Butter Olive Oil, Vanilla Balsamic, and sugar. Beat until smooth and creamy.
4. Add the eggs and vanilla extract to the bowl, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. In a small bowl, mix the granulated sugar and cinnamon for the coating.
7. Roll dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
9. Bake for 8-10 minutes or until the edges are slightly golden, but the centers remain soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.